There’s something undeniably comforting about a classic pound cake, and this recipe delivers perfection in every slice. With its rich, buttery flavor and dense, velvety crumb, this cake is a timeless treat that feels both indulgent and nostalgic. The golden crust gives way to a tender interior, making each bite a delightful balance of textures. Ready in just over an hour, it’s surprisingly simple to whip up for any occasion.
Whether you’re serving it with fresh berries, a dollop of whipped cream, or simply enjoying it plain, this pound cake is a crowd-pleaser. The hint of vanilla and sweet, melt-in-your-mouth richness make it irresistible. Perfect for breakfast, dessert, or an afternoon snack, it’s a recipe you’ll return to time and time again.
Ingredients for The Best Pound Cake
- 2 cups (455 g) unsalted butter, softened (ensure it’s at room temperature for easy mixing)
- 3 ½ cups (700 g) granulated sugar
- 6 large whole eggs (use fresh eggs for best results)
- 6 large egg yolks (in addition to the whole eggs, for extra richness)
- 1 Tablespoon vanilla extract (pure vanilla extract recommended)
- 1 teaspoon salt
- 3 ½ cups (438 g) all-purpose flour (plain flour, sifted for a lighter texture)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10-inch tube pan or 12-cup bundt pan with shortening and dust with flour. Shake out excess flour and set aside.
- In a large bowl, beat the softened butter with an electric mixer until creamy and smooth. Scrape down the sides of the bowl.
- Add the sugar to the butter and beat until the mixture is light and fluffy (about 1-2 minutes).
- In a separate medium-sized bowl, combine the whole eggs, egg yolks, vanilla extract, and salt. Use a fork to lightly beat until the yolks are broken and the ingredients are incorporated.
- With the mixer on low speed, slowly pour the egg mixture into the butter-sugar mixture. Add it in a steady stream or in 6 parts, allowing each addition to fully incorporate before adding more. Scrape down the sides of the bowl, then increase the speed to medium-high and beat for 1-2 minutes.
- Reduce the mixer speed to low and gradually add the flour, about ¼ cup at a time, until all the flour is incorporated. Scrape down the sides and bottom of the bowl, then beat on medium speed for another minute.
- Spread the batter evenly into the prepared pan. Use a spatula to smooth the surface.
- Bake on the center rack of the oven for 1 hour 10 minutes to 1 hour 15 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs (avoid over-baking to prevent dryness).
- Cool the cake in the pan for at least 20 minutes. Run a knife around the edges and center, then carefully invert it onto a cooling rack. Allow it to cool completely before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your pound cake with a drizzle of homemade caramel sauce or a dusting of powdered sugar for a simple yet elegant touch. For a fruity twist, serve with fresh berries and a dollop of whipped cream. If you’re feeling indulgent, a scoop of vanilla ice cream alongside warm pound cake is a match made in dessert heaven.
Storage Secrets: Keeping Your Cake Fresh
Store your pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw at room temperature or warm individual slices in the microwave for 10-15 seconds for that just-baked feel.
Time-Saving Tips for Busy Bakers
Prep your ingredients ahead of time by measuring out the flour, sugar, and butter the night before. Use a stand mixer to save arm fatigue and speed up the mixing process. If you’re short on time, bake the cake in two loaf pans instead of a tube pan—this reduces baking time to about 45-50 minutes.
Equipment Essentials: Tools for Success
A 10-inch tube pan or 12-cup bundt pan is ideal for this recipe, ensuring even baking and a beautiful shape. Don’t forget to generously grease and flour the pan to prevent sticking. An electric mixer or stand mixer is highly recommended to achieve the light and fluffy texture that makes this pound cake so special.
Recipe Variations: Customize Your Cake
Add a citrus twist by incorporating zest from 1 lemon or orange into the batter. For a nutty flavor, fold in 1 cup of chopped pecans or walnuts before baking. Chocolate lovers can mix in 1 cup of chocolate chips or drizzle melted chocolate over the cooled cake for a decadent finish.
The Best Pound Cake Recipe
Ingredients
- 2 cups unsalted butter softened
- 3 ½ cups granulated sugar
- 6 large whole eggs ¹
- 6 large egg yolks ¹ (these 6 egg yolks are in addition to the 6 whole eggs listed above)
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 3 ½ cups all-purpose (plain) flour ²
Instructions
- Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10 inch tube pan or 12 cup bundt pan. Shake out excess flour and set aside.
- Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
- Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
- In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
- Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
- With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don’t pour all the egg mixture in at once, if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
- Reduce mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.
- Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
- Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter.
- Transfer to 350F (175C) oven and bake in the center rack of your oven for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry).
- Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.
- Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.